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Herb Latkes with Smoked Salmon and Sour Cream

Brighten up the traditional latke with this herby, colorful, gluten-free version. The combo of herbs lends vibrant flavor and contrast to the yummy goodness that is salted, fried potato pancakes 

Servings 10 latkes

Ingredients

  • 2 medium russet potatoes grated
  • 1 small yellow onion grated
  • 1 egg beaten
  • 1 teaspoon kosher salt
  • Freshly ground pepper
  • 1 tablespoon minced chives
  • 1 tablespoon minced fresh dill plus extra sprigs for garnish
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh parsley
  • 1/3 cup vegetable oil
  • Smoked salmon for garnish
  • 1/2 cup sour cream for garnish

Instructions

  1. Strain the grated potato and onion in a colander over the sink, then squeeze out as much liquid as possible.
  2. In a large bowl, mix together the egg, 1 teaspoon salt, pepper to taste, and herbs.
  3. Working in batches, heat 2 tablespoons oil in a nonstick skillet over medium-high heat. When the oil is hot but not smoking, gently drop 2-tablespoon mounds of potato mixture into the skillet, pressing gently to flatten. Fry the latkes until crispy, about 3 minutes per side. Drain on paper towels and keep warm in the oven. Garnish with smoked salmon, sour cream, and a sprig of dill. Serve.